Monday, January 12, 2015

Grilled Minty Mango Chicken

Grilled Minty Mango Chicken

This was one of those recipes which was born thanks to three people. First Pritha from Guilt-Free made this delicious looking Mango Spice glazed Roast Chicken, then Priyadarshini gave me this jar of lip smacking Alphonso preserve which has had got all the way from Ratnagiri and then Parul suggested teaming up preserves with meat.

And so this Grilled Minty Mango chicken was born . It was juicy, succulent minty and hot with a hint of sweetness from the mangoes and was delicious indeed.

Serves 2

2 dark portions of chicken (leg + thigh without the skin not cut into any pieces)
1 tbsp Mango preserve
3/4th tbsp oil , preferably mustard oil (Now we make this spiced mango oil during the summers with raw mango and it is used all round the year. You can use mustard oil in its place or even olive oil but in that case I would suggest adding a tiny pinch of cumin powder which I did not use since my oil was spiced)
1/4th cup whole mint leaves (cups hold 250ml liquid)
1/2 tbsp whole black peppercorn
4 ripe red chilies
Salt as per taste
1 tbsp Dried Mango powder

Make 3 slits across the chicken which has been washed and patted dry.

Now rub it with salt and the dried mango powder and massage this into the slits.

Grind the mint leaves with the chilies, peppercorn and oil into a smooth paste and slowly massage the chicken with it and then add the mango preserve and massage it some more and let the chicken marinate for about 1 hour to 2 hours.

I used the convection oven and used the grill mode to grill the chicken for 17 minutes on one side and a good 10 minutes on the other checking in-between to make sure that the chicken does not burn.

The end result was succulent juicy and a mildly spiced mango chicken indeed.